Instant Pot Southwest Biscuit Egg Bake is a fun and tasty weekend breakfast or brunch casserole. It is quick and easy to throw together and cooks fast in the pressure cooker. Did I mention it’s delicious?!
Instant Pot Southwest Biscuit Egg Bake
I’m always on the lookout for a good breakfast idea. Preferably something that is casual, delicious, easy and quick to throw together, and can feed a few people. This Instant Pot Southwest Biscuit Egg Bake hits all the marks. Plus it’s cooked in the Instant Pot, so that is always a plus with me!
This recipe started as a way to feed a crowd on race day brunches. We have some vegetarian family, so I originally developed this recipe to be vegetarian. You can add meat, such as cooked chopped bacon or crumbled sausage, and it’s wonderful!
You can mix up the ingredients if you don’t have everything, kind of like a quiche, just toss in what you have. Adjust the spices to your liking!
The biscuits cook up nicely, with the eggs and cheese mixed in. This makes a really nice breakfast casserole. Who doesn’t like an egg bake?
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Instant Pot Southwest Biscuit Egg Bake is a tasty breakfast casserole you cook in your pressure cooker. This version has salsa, cheese, green chiles and biscuits!
- 6 Eggs (it works with 7 eggs, too)
- 1/2 cup Milk
- 2 Tbsp Chives, Fresh or Dried, chopped (I always have dried chives in my pantry)
- 1/2 cup Salsa
- 1 Tbsp Canned Green Chiles, or more to taste
- 1/4 tsp Salt
- Pinch of Pepper
- 1/4 tsp Garlic Powder
- 1/4 tsp Oregano (I like Mexican Oregano best)
- 3 Refrigerated Buttermilk Biscuits, 3 individual biscuits, not 3 cans! (not the flaky layers, use buttermilk)
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Chopped Bacon or Crumbled Sausage
- Sour Cream
Crack the eggs into a mixing bowl, and add the milk. Whisk well.
Add the chives, salsa, green chiles, salt, pepper, garlic powder, and oregano. Whisk well to combine. Set aside.
Generously spray a 6 cup bundt pan*. Tear the biscuits into 4 pieces each and arrange on the bottom and a little ways up the sides, if you can. Spread them out.
Pour in half of the egg mixture.
Sprinkle the cheese over the eggs/biscuits.
Pour in the remaining egg mixture and jiggle the pan a bit to get the mixture to settle in. Don't stir it!
Spray a piece of foil and loosely cover the bundt pan. Just crimp it very lightly around the edges.
Put 1.5 cups of water into the inner liner of the pressure cooker and the trivet/rack.
Use a sling to put the bundt pan into the pot. Leave sling in there with it and close the lid, locking it in place.
Turn the Steam Release knob to the Sealing position (not on the Ultra model). Select the Steam setting (High) and use the + or - to choose 15 minutes.
When the cooking cycle ends, just let the pot sit undisturbed and go into Natural Release / Warm mode. The counter will begin counting up. Let it sit for 10-15 minutes.
Manually release any remaining pressure by turning the Steam Release knob to Venting (on the Ultra, push the button).
Carefully gather up the ends of the sling and lift the pan from the pot to a cooling rack.
Take off the foil and test for doneness. If it is very jiggly, set it back in and give it another 4 minutes cook time.
Serve, garnished with a dollop of sour cream and top with salsa.
*Spray the 6 cup bundt pan generously just before assembling so the spray doesn't have time to run down the sides and pool at the bottom.
Resources to Make This Recipe
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